<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="507285" val="153917">红烧排骨</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">排骨</a></label></span><span class='right'>700g</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>四片</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">大蒜</a></label></span><span class='right'>两瓣</span>
					</td><td>						<span><label   class="fcbm inblok">干辣椒</a></label></span><span class='right'>两颗</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">冰糖</label></span><span class='right'>7颗</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>一勺</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">老抽</label></span><span class='right'>一勺</span>
					</td><td>						<span><label class="fcbm inblok">李锦记红烧汁</label></span><span class='right'>半勺</span>
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					<h2>红烧排骨的做法步骤</h2>
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							<p><span class="fwb">1.</span> 排骨洗干净后热水焯去血沫并沥去水。</p>
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							<p><span class="fwb">2.</span> 排骨水分炒干后倒入开水，水要没过排骨。大火煮沸后转小火，依次调入老抽和李锦记红烧汁和适量的盐。</p>
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							<p><span class="fwb">3.</span> 倒入排骨迅速翻炒，依次把姜片和蒜片丢进去一起翻炒，等到上色均匀后调入料酒。</p>
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							<p><span class="fwb">4.</span> 油锅内放入冰糖，小火熬化。</p>
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													<p class="p1"><span class="fwb">5.</span> 汤汁收到自己想要的效果后装盘，最后撒入香葱碎点缀即可</p>
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					<h2>小贴士</h2>
					<p>原本我是打算直接用李锦记的红烧汁烧的，当我丢锅里冰糖后我才反应过来，追悔莫及啊。因为红烧汁本来就是甜的，再放那么多冰糖，估计排骨就变成甜口的了。干脆就将错就错吧。排骨沾满糖色后颜色已经很重了，老抽少放一点提味，红烧汁再放一点点，反正我也不知道当时咋想的，吃不S人就行。不过，我反倒觉得这个版本的比之前的全靠红烧汁烧出来的要好吃很多，一点都不偏甜，咸香有余。不喜欢吃老肉质的，可以在炒制的过程中时间短一些，我就喜欢吃这种被煸的干干的肉，嚼起来很有肉的感觉，又香香的。喜欢用汁拌饭的也可以在最后收汁的时候留一些。</p>
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